This oxtail soup is very simple to make, it is very hearty and comforting, especially in this cold weather. You find a complete meal in a bowl of this soup. I call it soup, but somewhat comes in between soup and stew due to its thickness. Because oxtail has high fat and high gelatin content, I usually like to cook this soup only during cold weather months.
To speed up the cooking time I used the pressure cooker because oxtail is very muscular. I like to cook this soup in two steps because oxtail needs a longer time to cook and I like to visualize the pieces of potatoes, carrots and celery in my soup and not have them “pulverized”.
1 ½ -2 lbs oxtail
1 medium onion cut
3-4 garlic cloves
1 can stew tomatoes
½ tablespoon olive oil
1 tablespoon cooking wine
Salt and pepper to taste
4 medium potatoes cut in pieces
3 medium carrots cut in pieces
4 stalks of celery
In the pressure cooker, sauté the onion and garlic with the olive oil until slightly brown, add the oxtail and braise. Add the can of stewed tomatoes, the cooking wine and cover the oxtail with water. Close the lid of the pressure cooker and cook in high heat until the pressure has been built up. Once the pressure is on, turn the heat to low and let it cook for approximately 40 minutes or until the oxtail are tender.
Add the potato, carrot and celery to the soup and let it cook until the potato and carrot are soft, add salt and pepper to taste.
I hope you enjoy this simple and hearty recipe for oxtail soup.
Did you know that oxtail is a tail of a cow? And that traditionally oxtail came from neutered adult cattle, but over time oxtails have been cut from any kind of cattle.
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